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Tuesday, November 20, 2012

Black Bean, Corn, and Potato Burritos

This burrito filling is something I just tossed together for dinner
using ingredients in the fridge and pantry that I'm trying to use up in
preparation for all the Thanksgiving leftovers. It's very simple and
may sound boring, but it's surprisingly good! My husband declared them
to be magical because the ingredients on their own are kind of plain,
but they combine to make something really tasty. This is also a VERY
cheap vegetarian or vegan meal, especially if you serve them with homemade tortillas and go easy on the array of burrito toppings. I
think it would also actually be good served as a sort of hash by leaving
the mixture in the skillet, pressing in some indentations, cracking
eggs into the indentations, replacing the lid, and cooking until the egg
is set. Yummy!

Quick note: You can easily use diced onion and
garlic instead of the powders, I just didn't have any. Add the onion
about halfway through the cooking time of the potatoes and add the
garlic when the potatoes only have a couple of minutes left. Also, don't add any cheese if you want the burritos to be vegan!

Wash
potatoes and cut into small cubes, each about 1/3 inches wide. Melt
butter in a large skillet over medium, add the potatoes, and toss to
coat. Cover pan and cook, tossing every couple of minutes, for about 10
minutes or until the potatoes begin to soften. Remove lid and cook
about 5 minutes more or until cooked through and nicely golden. Add
salt and pepper to taste. Add drained beans, corn, and spices, and cook
through. Taste and add more salt if necessary. Serve in tortillas
with your favorite toppings.